1. Bring a litre of water to the boil in a large pot. Once boiling, reduce the heat, and add the stock cubes. Stir till the cubes dissolve, and simmer.
2. Add the baby corn, as this will take the longest to cook. Follow with all the sauces/liquids. Cook for 10 minutes, and then taste. Add more if you want.
3. Add the mushrooms and cook some more. Wash the spinach, remove the ends of the stalks and add to the soup.
4. Add salt and pepper to taste, simmer for a maximum of five more minutes and take off the heat. Eat warm with some buttered toast.